I had a bunch of stew beef to use up and since we haven't had any mexican inspired dinners in a while I figured I'd remedy that.

This turned out ok, but I probably won't make it again. The meat never got as tender as I would have liked, while the peppers fell apart completely. I added the chipotle chiles because I had some sitting around. They added a smokey flavor, but I'm not really a chipotle fan.

Finally, I'm happy to announce that I've launched a mobile version of 33flavors.org. Check it out if you're into that sort of thing.

1 large red pepper, cut into strips
1 large onion, sliced
3 cloves garlic, peeled and left whole
1 lb stew beef in roughly 1-inch chunks
1 1/2 tsp fajita seasoning
1 tsp cumin
1/2 tsp chili powder
3 chipotle chiles in adobo
1 tbsp tomato paste
1 tbsp honey
2 cups beef broth
1 cup water

Place the pepper strips, onion slices and garlic in the bottom of a slow-cooker. Toss the chunks of beef with the fajita seasoning, cumin, and chili powder. Add the meat to the crockpot on top of the vegetables. Place the chipotle chiles on top. Combine the tomato paste, honey, broth, and water and pour over meat.

Cook on low-heat setting for about 8 hours, until meat is tender.

Remove chiles and garlic cloves and discard. With a slotted spoon, transfer meat and vegetables from the broth to a serving dish. Serve in tortillas with sour cream, salsa, and shredded cheese.